Cheesy Jalapeno Corn Rice Casserole Food

CHEESY JALAPENO CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees. Grease a 9x13-inch casserole dish. (or you can use a smaller one but you will have to cook it longer.)
• In a large bowl stir together corn, sour cream, and egg.
• Mix in onion, jalapenos, garlic powder, paprika, salt, melted butter, corn muffin mix, and 1 cup cheddar cheese.
• Pour into prepared casserole dish.
• Bake for 30 minutes. Sprinkle cheese on top and continue to cook until set in the middle, about 15 to 20 more minutes. It is done when there is only a slight jiggle in the middle when you shake the dish.

CHEESE JALAPENO RICE CASSEROLE

Steps:

• Combine all ingredients and bake uncovered for approximately 30 minutes at 350 degrees F.

JALAPENO CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x9 inch casserole dish with cooking spray.
• In a mixing bowl, combine cream cheese and milk until smooth. Stir in corn and jalapeno peppers. Transfer mixture to the prepared dish and cover with a lid or foil.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 40 to 50 minutes.

INSTANT POT CHEESY JALAPEñO CORN CASSEROLE

Steps:

• In a large bowl, stir together all of the ingredients (except for the water) until well-combined. Pour into a greased 7-inch round soufflé dish or tall cake pan. Spray a piece of foil with cooking spray and cover the dish tightly with the foil, greased side down.
• Set a wire rack or trivet inside of the inner bowl of an 8-quart or larger Instant Pot. Pour in the water and then place the casserole dish inside on top of the rack. Lock the lid and make sure the valve is set to seal. Pressure cook on high for 40 minutes. Allow to naturally release for 10 minutes before manually releasing any residual steam inside.
• Carefully unlock the lid and lift up the casserole dish. Remove the foil and serve the casserole immediately.
• Tip: If you want a golden brown top, you can place the casserole under the broiler until golden brown.

JALAPENO AND CHEESE RICE

Steps:

• Combine onion, oil, water, butter and rice in large pot.
• Add whole jalapenos to pot.
• Bring to a boil.
• Cover and simmer over medium-low heat until rice is tender. This can take about 30 minutes.
• Carefully remove the jalapenos from the rice, deseed them, chop them and return to the rice. Mix well.
• Add the cheese to the pot and mix well. Cheese will melt upon mixing.
• Serve and enjoy!

CHEESY MEXI-RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 3 1/2 quart casserole dish.
• In a saucepan, bring water to a boil. Stir in rice, reduce heat, and cover. Simmer for 20 minutes.
• In a wok or large skillet, heat the broth and saute the garlic, bell pepper and onion until tender, about 5 minutes. Stir in cooked rice, cream-style corn, Mexican-style corn, whole kernel corn, diced tomatoes with chiles, green chiles, Mexican-style processed cheese, salt, pepper and chili powder. Spoon into prepared casserole dish.
• Bake in preheated oven for 30 minutes, or until bubbly. Top with shredded Cheddar, cover and bake 5 minutes more. Remove from oven, uncover and let stand 10 minutes.